Every Sunday, I make Darren sit down and help me plan out dinners for the week. Usually, we don't cook on Tuesday nights, because Darren teaches a chemistry class from 7:00 to 10:00 pm, so he isn't here during dinner time and I don't like cooking for just myself. After a busy couple of weeks with the wedding, we resumed our meal planning on Sunday, but I completely forgot about Darren's class, so I planned a big meal for tonight. This morning, I decided to move it to lunch instead, because I was really excited about the meal: roasted pork tacos with guacamole and fried corn!
Here's how I made the roasted pork:
2-3 lb. pork loin roast (boneless)
salt, pepper, and seasonings of your choice
1 - 2 T. oil
Rinse the pork roast in cool water and trim away most of the fat. Pat the roast dry with paper towels.
Sprinkle the roast fairly liberally with salt and pepper. For this roast, I also used chipotle pepper and ancho chile powder to go along with our Mexican themed meal.
Preheat the oven to 350 degrees. Heat the oil to medium-high in a large skillet on the stovetop. Sear the roast on all sides for ~2 minutes per side.
Transfer the roast to an oven-safe roasting pan, and cook for 25-30 minutes per pound until a meat thermometer reads 160 degrees.
Remove the pork from the oven and let it rest for 10-15 minutes before slicing. Voila!
For the fried corn:
1 can corn (I like Mexicorn), very well drained
1 T. butter
salt and pepper to taste
Melt the butter over medium heat in a skillet. Add the well drained corn and cook until it begins to brown, stirring frequently. Salt and pepper to taste. (Easy-peasy!)
Here's the finished product: